flaky crescent rolls for thanksgiving

(1/4th oz) package dry yeast

warm water (about 100 degrees) + 1/2 tsp sugar

milk, scalded and cooled slightly (should be about 100 degrees too—not too hot, not too cold. To scald milk, heat on medium high heat until bubbles form around the edges of pot. Be careful–milk can easily burn!)

egg, beaten with a fork

shortening

sugar

salt

flour

for laminating:

butter, softened

for baking:

egg yolk + 1 tbsp warm water for egg wash